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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Every year at Bible school when I was growing up, we enjoyed this dessert as an extra-special treat. I still serve it to appreciative guests. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
3 eggs, separated |
1/2 cup king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 cups fine graham cracker crumbs |
1 cup cold strong coffee |
1 teaspoon vanilla extract |
3/4 cup chopped nuts |
filling: |
1 package (3.4 ounces) instant vanilla pudding mix |
1-1/4 cups whole milk |
1 teaspoon instant coffee granules |
1/2 cup heavy whipping cream, whipped |
Directions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks; beat until light. Sift together flour and baking powder; add cracker crumbs. Add alternately with coffee to creamed mixture, beating well until smooth. Stir in vanilla and nuts.
2. In another bowl, beat egg whites until stiff; fold into batter. Pour into two 8-in. round waxed paper-lined baking pans. Bake at 350° for 30-35 minutes. Cool completely.
3. For filling, prepare pudding with milk and coffee; chill. Fold in cream. Split each cake layer and spread with filling. Yield: 12 servings.
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